The oven is warmed up at 200 degrees. Remove the frozen preserved wild pine mushrooms and rinse carefully with running water to remove root sediment. Gently damp the moisture with kitchen paper
Slice, topped with olive oil/melted butter and mix well.
Spread the tin foil and sprinkle some salt. In order to save time, I did not melt the butter. I used the olive oil in the previous step. In this step, I sprinkled the butter that was cut. This step of butter can also be ignored, I just want to be more fragrant.
It can be taken out after baking at 180-200 degrees for 10 minutes. The whole house was full of aromas.
Time and temperature are just my experience based on my own oven and the thickness of the matsutake, which can be fine-tuned according to the actual situation.